Protein Pancakes with PB Cream

Ingredients: (Makes 2)

• Semi-Skim Milk 150ml or 5fl oz
• Plain Flour 137.5g or 4.8oz
• Greek Yoghurt 100g or 3.5oz
• Egg 1
• Whey Protein 1 scoop, vanilla
• Peanut Butter 1 tsp
• Sweetener 1 tbsp
• Baking Powder 1.5 tsp

Instructions:

In a small bowl, combine the Greek yoghurt and peanut butter. Mix until smooth
and creamy. Set aside.

In a large mixing bowl, whisk together the flour, sweetener, baking powder, vanilla
whey, and a pinch of salt. In a separate jug, whisk the milk and egg together. Pour
the wet ingredients into the dry ingredients and whisk until a smooth batter forms.

Heat a large frying pan over medium-high heat. Add a splash of olive oil and swirl
to coat. Once hot, drop heaped spoonfuls of batter into the pan to form small
pancakes. Cook for 2–3 minutes until bubbles appear on the surface, then flip and
cook for another 1–2 minutes until golden and cooked through. Repeat with the
remaining batter, keeping cooked pancakes warm.

Stack the pancakes and top generously with the peanut butter cream. Optionally,
drizzle with 0-calorie syrup for extra sweetness.